Bourbon Apple Cider and Honey Glazed Pork Chops Recipe -
Bourbon Apple Cider and Honey Glazed Pork Chops Recipe

Bourbon Apple Cider and Honey Glazed Pork Chops

Recipe by  

"I put this glaze on pork chops and stuff them with an apple cranberry stuffing. You can double it and make it a ham glaze also."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 30 mins

    1 hr 40 mins


  1. Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
  2. Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
  3. Stir 3 tablespoons whiskey into apple cider glaze.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Place pork chops into a baking dish; brush with the apple cider glaze.
  6. Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.
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  • Cook's Note:
  • If you wanna know when the alcohol is cooked off enough, this is what I do. I smell the vapor coming off the pot. If it just about knocks you down, it still needs to reduce a bit more. If you get a buzz, turn it off and go lay down, lol.

Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2012

I used this glaze over parboiled country style pork ribs and butternut squash cubes. I cooked them together for an hour at 375. I brushed with glaze and basted with pan juices every 15 minutes. The ribs were perfect. The squash was perfect. This glaze is perfect! I used honey balsamic vinegar and Jamesons whiskey.

Most Helpful Critical Review
Jun 19, 2012

I cooked the "glaze" for over 20 min and it never did turn into a the chops just sat in liquid and cooked


15 Ratings

May 09, 2012

Awesome recipe. I used boneless skinless chicken breasts instead. It was scrumptious!!

Dec 08, 2013

I couldn't get the liquid to reduce to a glaze. Recipe said to double it for a ham. I did so but it stayed " liquidy" and "thin". I spent so much time on it that I didn't have time to prepare anything else. Disappointed.

Mar 11, 2013

Glaze took 3x specified time to reduce at low temperature. Cooking time was way too long - used 1 inch bone-in pork chops and they were at 175 by 30 minutes (USDA says they only need to be at 145). Maybe I should have used thicker chops, but an hour is way too long at 350. Glaze was one dimensional - just sweet, not much flavor. Wouldn't make this again.

Sep 04, 2012

Awesome!! My family loves this. Have made it several times. Im not sure what the first reviewer did wrong but i do know your not supposed to let the porch chop set in the glaze. It clearly says to brush it on the chops while they cook and its thickens as it cools

Jan 15, 2013

this is terrific! I never could get the glaze to cook down to what i would consider a glaze consistency and that was before I added the reduced bourbon (Jack D). I did put a little more honey in the glaze at the start as it was a little too vinegary for my husband. regardless, it was great. I just basted the chops about every ten minutes, kept the remainder of the liquid warm and served that as a dipping sauce. I also served cubed baked sweet potatoes and before serving, I poured some of the liquid in those as well. It was delicious. My husband is a light, picky eater and even had seconds. Will definitely make again as we enjoyed it so much.

Oct 26, 2012

Someone commented that the glaze was runny and didn't ever produce a glaze. I followed the recipe exactly and my glaze turned out perfect. I'm wondering if maybe the whisky didn't get reduced long enough. If you reduce it, it doesn't render a whole lot, but the glaze thickened up nicey. If you add the whisky before reducing, it will be runny. I also always marinate my pork in Coca-cola. It tenderizes pork beautifully. Discard the marinade before baking for this recipe.


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 38.8 g
  • 13%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 46 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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